Damn,looks great,like the pile brown sugar, good tipSmoked with combination of pecan and cherry wood for 3 hours at 225 then into the wrap.
Damn,looks great,like the pile brown sugar, good tipSmoked with combination of pecan and cherry wood for 3 hours at 225 then into the wrap.
If I go about 250° instead of 225°, add butter or the squeeze bottle of Parkay when wrapping (always see that blue bottle on BBQ shows), then brush lightly with BBQ sauce 3 or 4 times the last hour unwrapped, I get a decent bark and definitely fall off bone. Usually have to cut racks in half when you unwrap because they'll break in half when you try to move the whole rack.Anyone know how to get a good bark with a 3-2-1 method? Don’t want them chewy either and prefer fall off the bone. Baby backs. I don’t mind them on the drier side if that is the risk
Wrap them in butchers paper.Anyone know how to get a good bark with a 3-2-1 method? Don’t want them chewy either and prefer fall off the bone. Baby backs. I don’t mind them on the drier side if that is the risk